for the cabbage:

Preparation method:

Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.

Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.

Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.

Place the goose in a large enough baking tray, place besides the remaining quarters of onion and garlic cloves and pour into the tray about 1 liter water.

Place the tray in the preheated electric oven and roast it for about 3 hours. From time to time (at least twice or thrice) baste the goose with the juices of the tray. If using gas oven, you should cover the tray for the first 2 hours with an aluminium foil. The last hour you should turn up the heat to 170 C and remove the foil if any.

Take out the goose from the oven and let it rest for 10 minutes before carving.

For the Potatoes:

Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.

Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy.

Chop roughly the yellow onions.

Melt some animal fat in a frying pan and fry the onion until golden.

Add the crushed potatoes and stir them thoroughly until well homogenized. Add some more lard if if too dry. Season with salt and pepper to taste.

For the cabbage:

Chop the red onions. Slice thinly the apple.

Cut roughly the red cabbage.

Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.

Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.

Add the chopped red cabbage and some water as much to about cover the cabbage.

Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.

Add the thin apple slices and simmer for another 1-2 minutes.

Serve on large plates a good piece of goose, some crushed potatoes and braised red cabbage.